Carrot Cake Protein Breakfast Cookies

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These carrot cake protein breakfast cookies are soft, spiced, and naturally sweetened with dates and maple syrup. They’re easy to make, packed with simple ingredients, and balanced enough to work as a quick breakfast, snack, or healthy dessert.

You only need one bowl, and they bake quickly. They’re also easy to pack and take on the go.

Why These Healthy Breakfast Cookies Actually Work

Let’s talk function for a second. These healthy breakfast cookies have a few things going for them besides just being delicious:

• Oats give you lasting energy and fiber

• Ground flax adds omega-3s and helps hold things together without eggs

• Vegan protein powder bumps up the satiety factor (aka you won’t be hangry 30 minutes later)

• Carrots + dates = natural sweetness and some bonus fiber and minerals

• Nuts and seeds add crunch, healthy fats, and texture balance

It’s a nice little mix of macros, and everything works together so you get something wholesome that still feels like a treat.

Ingredients for Carrot Cake Protein Breakfast Cookies

• ½ cup unsweetened applesauce

• ¼ cup peanut butter (or any nut/seed butter you love)

• 3 tbsp maple syrup

• 1 tbsp ground flax + 2.5 tbsp water (let it sit for 5 minutes to gel)

• 1 tsp vanilla extract (optional but nice)

• 1 cup rolled oats

• ½ cup almond flour

• 1 scoop (about 30g) unflavored vegan protein powder

• 1 tsp cinnamon

• ½ tsp ground ginger

• ¼ tsp nutmeg

• ½ tsp baking powder

• Pinch of salt

• ½ cup finely grated carrot

• ¼ cup finely chopped soft dates (pitted)

• 2 tbsp chopped walnuts

• Optional: 1 tbsp shredded coconut or hemp seeds for extra texture

How to Make These Protein Cookies with Dates

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. In a large bowl, mix together the applesauce, peanut butter, maple syrup, flax egg (flax + water), and vanilla.

3. Stir in the oats, almond flour, protein powder, spices, baking powder, and salt. Let the mixture rest for about 5 minutes.

4. Fold in the grated carrot, chopped dates, walnuts, and anything else you’re adding in.

5. Scoop the dough (it’ll be sticky but somewhat firm) into 10–12 cookies and gently flatten them on the sheet.

6. Bake for 14–16 minutes, or until they’re set and just golden underneath.

7. Let cool on the pan for 5 minutes before transferring to a rack.

Storing Your Carrot Protein Cookies

Once cooled, store these protein cookies with dates in an airtight container at room temperature for 2 to 3 days. You can also keep them in the fridge for up to a week. They freeze well too. Wrap them individually or place parchment between layers to prevent sticking. Warm one in the toaster oven or microwave before eating if you prefer them soft.

Easy Ways to Customize These Vegan Breakfast Cookies

Here are a few easy variations if you want to change things up:

• Swap peanut butter for almond butter or sunflower seed butter

• Add raisins or dried cranberries instead of dates

• Use pumpkin puree instead of applesauce for a fall vibe

• Throw in some chopped pecans instead of walnuts

• Add a sprinkle of vegan chocolate chips

FAQs About Carrot Cake Protein Breakfast Cookies

Can I use flavored protein powder in these vegan carrot cake cookies?
You can, just make sure it doesn’t overpower the carrot cake spices. A vanilla-flavored one might be nice, but adjust the maple syrup if it’s sweetened.

Can I skip the protein powder?
Sure! Just sub in a bit more almond flour or oats. The texture might be a little different, but it still works.

Do I have to grate the carrots super fine?
Yeah, the finer the better here. Coarsely grated carrots won’t soften enough in the short bake time and can throw off the texture.

Could I make these vegan carrot cake cookies nut-free?
Totally. Use sunflower seed butter instead of peanut butter, skip the walnuts, and toss in pumpkin seeds or extra oats.

Final Thoughts on These Healthy Vegan Cookies

These carrot cake protein breakfast cookies are a good reminder that breakfast doesn’t have to be complicated to be nourishing. They’re sweet but not sugary, filling but not heavy, and flexible enough to tweak to your mood. If you’re the type to crave a cookie in the morning (raises hand), these hit the spot.

You Might Also Like:

Looking for more plant-based breakfast ideas that are simple and satisfying? Here are a few to check out:

• Healthy Apple Cinnamon Breakfast Cookies

• High-Protein Oatmeal (50g Protein)

• Mixed Berry Protein Baked Oatmeal

• Vegan Greek Yogurt Superfood Bowl

• Good Morning Sunshine Tempeh and Veggie Breakfast Sandwich

Carrot Cake Protein Breakfast Cookies

Soft and lightly spiced, these carrot cake protein breakfast cookies are naturally sweetened with dates and maple syrup. Made with oats, grated carrot, and vegan protein powder, they’re perfect for a quick breakfast or snack on the go. No refined sugar, no oil, and just one bowl needed!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Rest Time 5 minutes mins

Total Time 30 minutes mins

Course Breakfast, cookies, Dessert, Snack

Cuisine American

Servings 12 Cookies

Calories 140 kcal

Ingredients

  

• ½ cup unsweetened applesauce 120 ml
• ¼ cup peanut butter 60 g
• 3 tablespoons maple syrup 45 ml
• 1 tablespoon ground flaxseed 7 g
• 2½ tablespoons water 37 ml
• 1 teaspoon vanilla extract optional (5 ml)
• 1 cup rolled oats 90 g
• ½ cup almond flour 48 g
• 1 scoop unflavored vegan protein powder about 30 g
• 1 teaspoon ground cinnamon 2.5 g
• ½ teaspoon ground ginger 1 g
• ¼ teaspoon ground nutmeg 0.5 g
• ½ teaspoon baking powder 2 g
• Pinch of salt
• ½ cup finely grated carrot 55 g
• ¼ cup finely chopped soft dates 40 g
• 2 tablespoons chopped walnuts 15 g
• Optional: 1 tablespoon shredded coconut or hemp seeds 6–8 g

Get ingredients with

Instructions

 

• Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
• In a large mixing bowl, stir together the applesauce, peanut butter, maple syrup, flaxseed and water mixture, and vanilla extract (if using).
  ½ cup unsweetened applesauce, ¼ cup peanut butter, 3 tablespoons maple syrup, 1 tablespoon ground flaxseed, 2½ tablespoons water, 1 teaspoon vanilla extract
• Add the rolled oats, almond flour, protein powder, cinnamon, ginger, nutmeg, baking powder, and salt. Mix until well combined.
  1 cup rolled oats, ½ cup almond flour, 1 scoop unflavored vegan protein powder, 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg, ½ teaspoon baking powder, Pinch of salt
• Let the dough rest for 5 minutes to thicken slightly.
• Fold in the grated carrot, chopped dates, walnuts, and optional shredded coconut or hemp seeds.
  ½ cup finely grated carrot, ¼ cup finely chopped soft dates, 2 tablespoons chopped walnuts, Optional: 1 tablespoon shredded coconut or hemp seeds
• Scoop the dough into 10–12 cookies and place them on the prepared baking sheet. Flatten each one slightly.
• Bake for 14–16 minutes, or until the bottoms are lightly golden and the cookies are set.
• Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Estimated Nutrition per Serving (1 cookie, 1/12 of recipe):

• Calories: ~140 kcal
• Protein: ~6 g
• Carbohydrates: ~15 g
• Sugars: ~6 g (from dates, maple syrup, applesauce)
• Fiber: ~3 g
• Fat: ~7 g
• Saturated Fat: ~1 g

Keyword breakfast, carrot, carrot cake, Cookies, Easy, healthy dessert, high protein, snack